This creamy, vegan dip is deceptively good and very versatile!
TIME: 15 minutes prep, 35 minutes total (if garlic is roasted ahead of time) YIELD: 12 mushrooms, 3–4 servings RECOMMENDED VARIETY: Garlic Scape Pesto
INGREDIENTS
1 recipe of Garlic Scape Pesto
12 cremini mushrooms
½ cup (4 oz) goat cheese
sea salt
ground black pepper
extra virgin olive oil
INSTRUCTIONS
Preheat oven to 450ªF.
Line a baking sheet with parchment paper.
Clean the mushrooms by wiping with a damp paper towel. Remove the stems.
Take 4 stems and finely dice them. Add the diced stems back into the bottom of the mushroom cap, to fill in the hole left by the removed stem.
Arrange the mushroom caps bottom side up onto the lined baking sheet.
Add about 1 tablespoon of pesto paste to each mushroom cap, spread evenly to cover.
Divide the goat cheese amongst the 12 mushrooms and lightly press it into the pesto.
Drizzle some olive oil over each mushroom. Place the tray in the pre-heated oven.
Bake for about 20 minutes.